Some mornings, I’m not so sweet and my breakfast is the same way… today, it was savory! I decided, it was time to change up the ol’ traditional buttermilk pancakes with buckwheat pancakes, chopped up bacon, shredded cheese and diced green onions. All of the Mill’s pancake mixes have 2 or fewer grams of sugar per serving, making it super easy to have my pancakes as sweet OR savory as I want! And what’s breakfast without bacon? Give my Savory Bacon & Cheese Pancake Recipe a try!
Savory Bacon & Cheese Pancake Recipe
- 1 cup WEM Buckwheat Pancake Mix
- 1 Tbsp oil
- 1 cup water (add up to 1/4 cup extra in case batter is too thick)
- 1/2 cup shredded cheddar cheese + 1 – 2 Tbsp extra
- 1/2 cup green onions, finely chopped + 1 – 2 Tbsp extra
- 5 strips of bacon, fried and chopped (about 2/3 cup)
Sizzle and fry up bacon strips in skillet until crispy. Chop finely.
In a large mixing bowl, whisk the Buckwheat Pancake Mix, oil and water. Add cheddar cheese and stir. Whisk in green onions, then 1/3 cup of bacon into batter.
Lightly butter a skillet and warm to medium heat. Scoop 1/4 cup batter onto the skillet. Sprinkle pieces of bacon over the top of each pancake.
Add a few pieces of green onion. If you’d like, sprinkle cheese on the same side to give it color.
Cook each pancake until you start to see the bubbles popping on top, then flip it over and cook for an additional 2-3 minutes or until the outside is slightly brown.
Millie’s 2 Cents
A big thanks to food photographer, Jacob Farquharson, for making my Bacon & Cheese Buckwheat Pancakes look as delicious as they taste!